Cooking Utensils

Most of the recipes here are based around the same basic set of utensils, then there are some extras that really help out. This list should be useful for setting up a kitchen or inversely for paring down the contents a cluttered kitchen.

In general go for larger items, particularly if you’re cooking for more than one person, although not so big that they are difficult to handle. It’s possible to put a small amount of food in a big bowl, but it’s hard to do the opposite…

Core Utensils

Without these any cooking is going to be pretty difficult.

• Prep
  • One large sharp knife. It can be handy to have a few sizes, but I’d prefer one good one over any number of low-quality knifes. It should be of a comfortable size. A method of sharpening is also a must - I use a two-sided waterstone.
  • Chopping board. I typically use a timber board but whatever floats your boat. Make sure it’s a decent size.
  • 2-3 mixing bowls. I use stainless steel, which is robust and easy to clean, but that’s mostly personal preference. At least one should be large (~7L or bigger).
  • Mixing spoon(s). I like metal spoons for mixing since they’re easy to clean (this is a theme…), although wooden ones are typically more sturdy so a couple of both is good.
  • Kitchen scissors. They have many uses. I would go for the type that can be taken apart for washing.
• Cooking
  • Saucepan. If you only have one, I would go for the largest size you can comfortably manage. A lid is good too.
  • Frying pan. Probably something mid-range in size.
  • Wooden spatula. Good for frying up onion etc and won’t scratch your pans. Try and get one that’s comfortable to hold.
  • Spatula/turner/egg flipper. Some way to flip whatever you are frying.
• Storage
  • A selection of containers. I typically use plastic containers, but anything decently robust and washable will work. Look for ones that don’t have narrow gaps that are hard to wash.
• Appliances
  • Refrigerator. Technically you could get away with this, but you either need to visit the shops very often or pick your ingredients and recipes very carefully.
  • Hotplate. I don’t know why so many kitchens have 4-burner stoves, I almost never want to cook more than one thing at a time…
• Cleaning
  • Dish towel.
  • Sponge.
  • Detergent. Sadly the dishes need washing.

Strongly Recommended

These make things a fair bit easier.

• Prep
  • Measuring cup(s) or jug. I like a 2-cup plastic measuring container.
  • Can opener, for when the ring-pulls break.
  • Silicone spatula. Good for scraping out bowls.
  • Peeler.
  • Non-slip rubber mat. Put this under your chopping board and it won’t go anywhere.
  • Grater.
• Cooking
  • Oven gloves. These are especially good for managing heavier trays. I like having a pair.
  • Metal tray or two for oven use. At least 50mm deep, sized to fit your oven.
  • Serving spoons. Plastic and/or metal. Despite the name they are useful for mixing and many other things too.
• Consumables
  • Baking paper, useful for lining trays in the oven.
  • Aluminium foil, useful for covering things in the oven.
• Appliances
  • Oven.
  • Microwave.
  • Rice cooker (and rice spatula, measuring cup). Yes, you can do it with a saucepan, but this will get you perfect rice every time, and other things, with practically zero effort.

Nice To Have

I use these often, but it’s not hard to do without them. They’re also applicable to a smaller range of recipes.

• Wok. Makes large stir-fries much easier.
• Julienne peeler. Useful for salads and stir-fries among other things.
• Electric frying pan. Good for cooking larger quantities than a regular frying pan.
• Flat metal baking tray.
• Baking dish(es) with lid.
• Apron.
• Colander or bowl with strainer. This is mostly useful when working with larger quantities of food.